Raspberry Jam
Ingredients
Directions
Place the raspberries in a large pot over high heat.
Stir constantly until the juice is nearly evaporated.
Add the sugar and simmer until it reaches a jam-like consistency.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raspberries
- Provide the fruit, flavour and pectin-rich bulk that forms the jam's body as it cooks down.
- Granulated sugar
- Sweetens the jam and, with cooking, helps it thicken and set while preserving it.
The step that matters
Stirring until the juice nearly evaporates. Raspberries release a lot of liquid and can scorch on the bottom of the pot over high heat. Constant stirring prevents burning and lets the juice reduce before sugar is added, which helps the jam reach a proper set.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More raspberry jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.